Grilled Carrot Salad with Brown Vinaigrette
Now here’s a recipe that you can’t miss! Incorporating both local flavors and seasonal produce, Austin’s chef and owner of Barley Swine and Odd Duck, Bryce Gilmore, recommends grilling baby carrots in order to concentrate their sweet flavors and pairing them with an odd (pun intended) but extremely satisfying brown butter vinaigrette (prepared from cooking butter until brown and pureeing it with almonds and vinegar). Bryce is becoming well known for his numerous awards and nominations, including the James Beard Foundation Award Nominee for Best Chef Southwest in 2013 and 2014. Bryce and his team proudly support local farms and are committed to understanding where all their ingredients are sourced. Food and Wine has featured his expertise with a Grilled Carrot Salad with Brown Vinaigrette, one in which we will gladly borrow! We’ve gone ahead and made a few adjustments based on what we have available in store.
1/2 cup extra-virgin olive oil
2 tablespoons smoked sweet paprika
1 tablespoon ground fennel
1 tablespoon ground coriander
2 garlic cloves, thinly sliced
4 thyme sprigs
1 pound of carrots, halved lengthwise and tops trimmed to 1 inch
Salt and freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons of white wine vinegar mixed with 1 tablespoon of lemon juice
1 tablespoon water
2 tablespoons marcona almonds, plus chopped almonds for garnish
5 ounces baby arugula or spinach
Combine olive oil, paprika, fennel, coriander, garlic and thyme in a bowl, adding the carrots and let sit for two hours.
Preheat a grill pan and remove the carrots from the marinade, seasoning with salt and pepper.
Grill over medium heat for about 6 minutes or until a crispy tenderness. Set aside when completed.
Start your butter in a small skillet. Cook the butter over moderate heat until lightly browned for about 5 minutes. Move the butter and solids into a blender and add vinegar, water and 2 tablespoons of almonds, pureeing until the mixture is smooth. Season with salt and pepper.
Add the vinaigrette and arugula/spinach to the carrots, toss to coat, sprinkle with chopped almonds and serve.